I read that about 50 % of food outlets (restaurants, brasseries, take-away) do not comply with food safetly regulations. Apparently, the administrative and other safety regulations are too severe and managers do not have the time to imply them all.
Why is it then that they never have problems or lack time to raise their prices ?
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Lees : http://www.standaard.be/artikel/detail.aspx?artikelid=HC3CLSJA&word=horeca en http://www.standaard.be/artikel/detail.aspx?artikelid=GG3CJJSM&word=bordzorgen.
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